菜系：粤菜
Style of cooking: Guangdong cuisine
口味：清香
Flavor: faintly scented
特色：此菜入口爽滑，味鲜甜。以花瓣镶碟边，形、色、味俱佳。
Characteristics: this dish is tender and smooth in the mouth. It has a sweet and fresh flavor. It is a dish surrounded by petals along the edge of the plate. The appearance, color and flavor of this dish are all great.
原料：童子鸡1250克，虾仁350克，蟹肉25克，鸡蛋清30克，鲜菊花15克，淀粉（蚕豆）10克，盐8克，味精2克，香油3克，黄酒5克，胡椒粉2克，植物油30克。
Ingredients: 1,250g of spring chicken, 350g of peeled prawns, 25g of crab meat, 30g of egg white, 15g of fresh chrysanthemum, 10g of starch (broad bean), 8g of salt, 2g of MSG, 3g of sesame oil, 5g of yellow wine, 2g of ground pepper and 30g of vegetable oil.
制作方法：
Cooking method:
1．将嫩子鸡宰杀，煺毛，去内脏，洗净；在鸡背上自颈部剖至尾端，从两旁鸡翅部徐徐将鸡皮剥离，切下鸡头、翅翼、鸡尾先蒸熟备用。
1. Slaughter the spring chicken, boil the chicken in hot water in order to remove its feathers; gut it and clean the chicken; cut the chicken from its neck to its tail; remove the chicken skin slowly from the chicken wings; cut off the chicken head, the wings and the tail and steam them thoroughly for use.
2．去掉鸡皮里的脂肪，将整只鸡的皮平铺在砧板上，用刀尖戳几个小孔，使鸡皮蒸熟后不过于收缩；然后将鸡铺在竹箅子上，外皮向下，再在鸡的里皮拍上薄薄的干淀粉。
2. Remove the fat in the chicken skin and put the whole chicken skin on the chopping block; poke some holes with the point of a knife so that the chicken skin will not shrink too much after being steamed thoroughly; then put the chicken on the bamboo grid with its surface facing down, spread a light film of dry starch on the inside of the chicken skin.
3．将虾仁洗净，排剁成虾茸；将剁好的虾茸和蟹肉拌匀；拌匀的虾茸和蟹肉涂抹在鸡的里皮上，要略盖过鸡皮；最后用鸡蛋清把酿在鸡里皮上的虾蟹肉抹至平滑。
3. Clean the peeled prawns and chop them into muddy prawn; stir the muddy prawn and crab meat together well and spread them on the inside of the Chicken skin. The chicken skin should be covered; finally, spread the muddy prawn and crab meat mixture on the inside of the skin of the chicken and make it smooth with egg white.
4．取蒸笼用旺火蒸酿好的鸡皮，约6分钟至熟；取出蒸熟的酿鸡皮切成三条，每条再切成日字型8块；鸡外皮向上与鸡头、翅翼、鸡尾同盛入碟中，砌成鸡的原形。
4. Steam the brewed chicken skin in a bamboo steamer using a high heat for 6 minutes until the skin is streamed thoroughly; pick out the steamed brewed chicken skin and slice it into three strips, then cut each strip into 8 pieces resembling a “日” character; Put the chicken with the outside skin on the plate along with the chicken head, wings and tail and arrange them into the shape of a chicken.
5．用中火烧热炒锅，下油10克，烹黄酒，加上汤200毫升、味精、精盐、胡椒粉，用湿淀粉调稀勾芡，最后下香油和植物油20克推匀淋在鸡上。
5. Heat the wok with a moderate heat until it is hot, then add 10g of oil and the yellow wine. Add 200ml of soup, then with moderate heat, add MSG, refined salt, ground pepper and dress with the wet starch and finally stir 20g of the sesame oil and vegetable oil in well and then pour them on the chicken.
6．四周放上消毒的大白菊花瓣便成。
6. Place disinfected feverfew petals around the dish.
Style of cooking: Guangdong cuisine
口味：清香
Flavor: faintly scented
特色：此菜入口爽滑，味鲜甜。以花瓣镶碟边，形、色、味俱佳。
Characteristics: this dish is tender and smooth in the mouth. It has a sweet and fresh flavor. It is a dish surrounded by petals along the edge of the plate. The appearance, color and flavor of this dish are all great.
原料：童子鸡1250克，虾仁350克，蟹肉25克，鸡蛋清30克，鲜菊花15克，淀粉（蚕豆）10克，盐8克，味精2克，香油3克，黄酒5克，胡椒粉2克，植物油30克。
Ingredients: 1,250g of spring chicken, 350g of peeled prawns, 25g of crab meat, 30g of egg white, 15g of fresh chrysanthemum, 10g of starch (broad bean), 8g of salt, 2g of MSG, 3g of sesame oil, 5g of yellow wine, 2g of ground pepper and 30g of vegetable oil.
制作方法：
Cooking method:
1．将嫩子鸡宰杀，煺毛，去内脏，洗净；在鸡背上自颈部剖至尾端，从两旁鸡翅部徐徐将鸡皮剥离，切下鸡头、翅翼、鸡尾先蒸熟备用。
1. Slaughter the spring chicken, boil the chicken in hot water in order to remove its feathers; gut it and clean the chicken; cut the chicken from its neck to its tail; remove the chicken skin slowly from the chicken wings; cut off the chicken head, the wings and the tail and steam them thoroughly for use.
2．去掉鸡皮里的脂肪，将整只鸡的皮平铺在砧板上，用刀尖戳几个小孔，使鸡皮蒸熟后不过于收缩；然后将鸡铺在竹箅子上，外皮向下，再在鸡的里皮拍上薄薄的干淀粉。
2. Remove the fat in the chicken skin and put the whole chicken skin on the chopping block; poke some holes with the point of a knife so that the chicken skin will not shrink too much after being steamed thoroughly; then put the chicken on the bamboo grid with its surface facing down, spread a light film of dry starch on the inside of the chicken skin.
3．将虾仁洗净，排剁成虾茸；将剁好的虾茸和蟹肉拌匀；拌匀的虾茸和蟹肉涂抹在鸡的里皮上，要略盖过鸡皮；最后用鸡蛋清把酿在鸡里皮上的虾蟹肉抹至平滑。
3. Clean the peeled prawns and chop them into muddy prawn; stir the muddy prawn and crab meat together well and spread them on the inside of the Chicken skin. The chicken skin should be covered; finally, spread the muddy prawn and crab meat mixture on the inside of the skin of the chicken and make it smooth with egg white.
4．取蒸笼用旺火蒸酿好的鸡皮，约6分钟至熟；取出蒸熟的酿鸡皮切成三条，每条再切成日字型8块；鸡外皮向上与鸡头、翅翼、鸡尾同盛入碟中，砌成鸡的原形。
4. Steam the brewed chicken skin in a bamboo steamer using a high heat for 6 minutes until the skin is streamed thoroughly; pick out the steamed brewed chicken skin and slice it into three strips, then cut each strip into 8 pieces resembling a “日” character; Put the chicken with the outside skin on the plate along with the chicken head, wings and tail and arrange them into the shape of a chicken.
5．用中火烧热炒锅，下油10克，烹黄酒，加上汤200毫升、味精、精盐、胡椒粉，用湿淀粉调稀勾芡，最后下香油和植物油20克推匀淋在鸡上。
5. Heat the wok with a moderate heat until it is hot, then add 10g of oil and the yellow wine. Add 200ml of soup, then with moderate heat, add MSG, refined salt, ground pepper and dress with the wet starch and finally stir 20g of the sesame oil and vegetable oil in well and then pour them on the chicken.
6．四周放上消毒的大白菊花瓣便成。
6. Place disinfected feverfew petals around the dish.
